Clarissa Wei

1 week ago | nationalgeographic.com | Clarissa Wei

To many travelers, a trip to Taiwan begins and ends in Taipei, for its dense night markets and syrupy-sweet bubble tea. But beyond the capital’s crush of scooters and skyscrapers lies an island defined not just by its food, but by its astonishing biodiversity. More than half of Taiwan is forested with ecosystems ranging from subtropical jungle to alpine cedar groves. In just a few hours, you can drive from sunlit coastlines to mist-covered peaks.

3 weeks ago | monocle.com | Clarissa Wei

In Taiwan, breakfast can be a rushed affair. On the curb in front of a street-food vendor, you'll see scooters hastily parked as their riders, helmets still fastened, queue beside smart office workers and uniformed students, waiting for their turn to order. Now and then, a retiree or an idle auntie claims a low plastic stool, savouring their choice with unhurried ease. But for many, breakfast is eaten on the go as they sweep through the city.

1 month ago | nationalgeographic.com | Clarissa Wei

For the past fifty years, few dishes have defined Chinese-American cuisine quite like General Tso’s chicken. With its glistening, deep-fried crunch and sticky, sweet-savory glaze, it’s become a staple on takeout menus across the United States. But the dish was never meant to reflect traditional Chinese cooking. Although it originated in Taiwan, General Tso’s chicken was purposefully crafted to seduce the American palate from the very beginning.

1 month ago | seriouseats.com | Clarissa Wei

Using a pressure cooker, such as an Instant Pot, reduces the active cooking time while still ensuring the pork absorbs the rich, savory flavors of the braising sauce. Dicing the pork belly into small, uniform pieces ensures a melt-in-your-mouth texture. I did not understand the value and appeal of a pressure cooker until I became a mother. Time has become especially precious, and I find myself frantically rushing around during my son’s brief naps to meal-prep as much as I can.

2 months ago | seriouseats.com | Clarissa Wei

Using a combination of soy sauce and soy paste—instead of just soy sauce—adds complexity. A balanced ratio of soy sauce and water makes the braise flavorful without being overly salty. Usually, I can smell it before I see it: the sweet, savory fragrance of a braise that draws me in like a comforting memory of home.